This easy banana bread is the one to make when the bananas on the bench have gone too far. Everything goes in one bowl, you mix it until smooth, pour it into a tin and bake. No mixer, no fuss.
It comes out soft and moist with a lovely cinnamon warmth, and it makes 12 slices. Lovely warm with a bit of butter, and it is just as good for breakfast as it is with a cuppa.
Why You’ll Love It
This one’s a staple. It’s one bowl with no mixer needed, a great way to use up ripe bananas, soft and moist with cinnamon, and it makes 12 slices that are good for breakfast or a snack.
Handy Tips
The riper the bananas, the better. Brown and spotty is exactly what you want. Mix until just smooth. Over-mixing can make it dense. Slice the extra banana lengthways and lay it on top before baking for a nice finish. It is done when a skewer in the middle comes out clean.
Make It Your Way
Add a handful of chocolate chips or chopped walnuts through the batter. Swap some of the plain flour for wholemeal for a nuttier, slightly denser loaf. Bake it as muffins instead, just reduce the time and check them early.
How to Store It
Keep it in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. Wrap it tightly before freezing.
Don’t Forget to Share
Tried my Easy Banana Bread recipe? I would love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
Easy Banana Bread
Prep Time 10 minutes 
Setting Time
1 hour 
Ingredients
Equipment
Method
- Preheat your oven to 180°C.
- Combine the mashed bananas, flour, baking powder, eggs, cinnamon, brown sugar, and oil in a large bowl. Mix until smooth.
- Pour your batter into a greased loaf pan.
- Slice the extra banana lengthwise and place on top for an extra special touch!
- Bake for about an hour, or until a toothpick inserted in the center comes out clean.
Nutrition
Video
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FAQs
Can I use wholemeal flour instead of plain?
Yes. It gives a slightly denser, nuttier loaf and can be a little more crumbly, but it works well.
How do I store banana bread?
Keep it in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. Wrap it tightly before freezing.
Can I make muffins instead?
Yes. Pour the batter into a muffin tin instead of a loaf pan and reduce the baking time, checking them early.
This is so simple. I substituted butter for oil and added a handful of choc chips. Rose high and moist loaf.
very easy ‘base’ recipe which can be altered as you wish eg. I replaced 1 cup of the flour with 1 cup rolled oats, and added chopped dates. The olive oil makes it lovely and moist.
So very easy to make, it’s delicious.
Super easy and delicious. I used brown frozen bananas and still worked beautifully. Thanks Steph love your work!
Thank you Nicole. So happy you enjoyed it.
Wow, absolutely easy delicious and yummy recipe, Thank you for sharing
The quickest, easiest banana loaf I’ve ever made!! Wonderfully banana-ry! I’ve also made muffins and they’re just as good!! Thanks lovely lady!! 😚😚😚
Two wins 🙂 So glad you loved it Sue. Thanks for letting me know about turning the recipe into muffins as well.